GINGERBREAD COOKIES

GINGERBREAD COOKIES

Loved by kiddies & adults these beautiful gingerbread cookies are subtly spiced with cinnamon & ginger and are deliciously soft with crisp edges. The perfect cookies for holidays & celebrations.

I absolutely adore gingerbread cookies especially ones decorated with royal icing, as the combination of the beautifully spiced cookies with the sweetness of the icing is just pure comfort and joy. However, whenever I used to make them, it was always my husband and I who finished them off rather then the kids or any other members of our family. The reason being is that they do not like the spicy mollassey flavour that most gingerbread biscuits tend to have.

To save my husband and I literally wolfing down nearly a dozen cookies between us because no one else would eat them, I have had to really play around with different recipes and ingredients and I am so happy to have finally reached a recipe that everyone loves. Now the only down side is that I often have to double the batch especially when I am making these for family celebrations as everyone ends up having a dozen or so!

This why when I need to make cookies for a large amount of people, like my dear friend’s mehndi party these were my cookie of choice. A mehndi party is basically one of the celebrations before a wedding where the bride has mehndi (henna) applied to her hands and feet, and so in celebration of that I made these adorable gingerbread cookies with mehndi designs piped in royal icing. These cookies converted many gingerbread cookie dislikers at the party and were gone in minutes and to this day I have not met a person who did not like them. These truly are the perfect gingerbread cookies.

GINGERBREAD COOKIES

December 22, 2018
: 20 - 24 cookies
: 1 hr
: 9 min

Loved by kiddies & adults these beautiful gingerbread cookies are subtly spiced with cinnamon & ginger and are deliciously soft with crisp edges. The perfect cookies for holidays & celebrations.

By:

Ingredients
  • ¾ cup + 2 tbsp (175g) dark brown sugar
  • ½ cup (115g) unsalted butter
  • ¼ cup (85g) golden syrup
  • 1 tsp vanilla paste
  • 1 large egg, lightly beaten
  • 2 ¾ cups (345g) plain flour
  • 1 tsp bicarbonate of soda
  • ½ tbsp ginger powder (If you like spice add 1 tbsp)
  • ½ tbsp cinnamon powder (if you like spice add 1 tbsp)
  • ¼ tsp salt
Directions
  • Step 1 In a pan combine the sugar, butter and golden syrup and heat gently until the butter has melted and the mixture is smooth. Set aside to cool.
  • Step 2 Once cooled, add the vanilla paste and egg and mix thoroughly.
  • Step 3 In the bowl of the mixing stand whisk the flour, bicarbonate of soda, ginger, cinnamon and salt.
  • Step 4 Using a paddle attachment slowly pour in the butter mixture whilst gently beating.
  • Step 5 Once combined increase the speed to medium and beat until a dough has formed.
  • Step 6 Shape the dough into a ball, cover with cling film and refrigerate for at least 30 minutes.
  • Step 7 Preheat oven to 200°C (190°F). Line a couple of baking trays with baking paper. Set aside.
  • Step 8 Roll the dough out to approximately 0.5 cm (0.2 inch) thickness.
  • Step 9 Using your preferred cutters, cut out the cookies and transfer to the baking tray. Re-roll the remaining dough and cut out the cookies. Repeat until all the dough has been used up.
  • Step 10 Bake for 7 – 9 minutes, until cookies have just set and edges starting to crisp. My cookies baked perfectly at exactly 8 minutes, it all depends on your oven and the size of the cutters you used. For more crisp cookies bake for 10 – 12 minutes.
  • Step 11 Allow to cool completely (cookies will slightly harden upon cooling).
  • Step 12 Enjoy x



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